Iscas com Elas – Marinated Calf’s liver

 Serves 3-4


 1 Lb (500 g) calf’s liver
 2 garlic cloves
 Salt, white pepper
 1 bay leaf
 1 Tbs white wine vinegar
 ½ cup (100 ml) dry white wine
 1 lb (500 g) potatoes

     1½ oz (40 g) pork fat
     1 Tbs coarsely chopped flat leaf parsley

  • Cut the liver into very thin slices and spread out on a large plate (not metal). 
  • Chop the garlic finely and sprinkle it over the liver, and season with salt and pepper. 
  • Add the bay leaf and pour the vinegar and wine over the liver. 
  • Marinate for at least two hours, preferably overnight, turning the slices of liver occasionally.
  • Boil the potatoes in their skins, peel and slice them.
  • Heat the pork fat in a frying pan and add the liver slices (without draining them). 
  • Brown them briefly on both sides and remove immediately.
  • Take the bay leaf out of the marinade, add the marinade to the frying pan and boil it down. 
  • Dip the liver slices in the resulting sauce and arrange on a pre-heated plate. 
  • Coat the potato slices in the remaining sauce and arrange around the liver. 
  • Sprinkle on the parsley and serve with a red Dão.